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£1.19/100mlPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Heat the oil over a medium-high heat in a large sauté or deep frying pan for which you have a lid. Add the shallot, garlic and mushrooms; season and cover with a lid. Cook for 5 minutes, stirring regularly, then uncover and cook for 5 minutes more until golden and any liquid has evaporated.
Meanwhile, bring a large pan of water to the boil; add the spaghetti. Simmer for 1 minute less than pack instructions. Reserve a mugful of the cooking water then drain.
Add the mushroom ketchup and wine to the pan with the mushrooms; simmer for 2-3 minutes until almost all the liquid has evaporated. Tip in the pasta and parsley and toss in the sauce, adding a splash of the cooking water to loosen if needed. The spaghetti should be nice and glossy. Serve immediately with the cheese alternative grated over the top.
Use this mushroom ketchup to add a rich umami flavour to soups, stews and risottos. It's also a great vegan alternative to Worcestershire sauce.
Bodega Norton Colección Chardonnay, Argentina (75cl), is a ripe and sunny vegan wine from the high-altitude Mendoza region.
Typical values per serving when made using specific products in recipe
Energy | 2,486kJ/ 592kcals |
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Fat | 20g |
Saturated Fat | 4.4g |
Carbohydrates | 71g |
Sugars | 5.2g |
Fibre | 4.5g |
Protein | 20g |
Salt | 1.7g |
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